| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
French |
Gma3 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
c |
Finely minced yellow onion |
| 1 |
tb |
Finely minced garlic |
| 2 |
tb |
Heavy cream |
| 1/2 |
lb |
Cream cheese |
| 1 |
lb |
Lump crabmeat |
| 1 |
ts |
Chopped parsley |
| 1 |
ts |
Chopped basil |
| 1 |
ts |
Chopped chives |
| 1 |
ds |
Salt; freshly ground |
|
|
; black pepper and |
|
|
; cayenne pepper |
| 3/4 |
c |
Olive oil |
| 2 |
ts |
Mashed garlic |
| 1 |
tb |
Very finely minced chives |
| 1 |
tb |
Very finely minced basil |
| 1 |
tb |
Very finely minced parsley |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
|
Long loaf of fresh; crusty French bread |
INSTRUCTIONS
HERB TOASTS
1. Heart the olive oil in a heavy-bottomed sauce pan over medium
heat. Add the onions and garlic and saute for 2 minutes, stirring to
prevent browning. Add the heavy cream and stir to combine. Add the
cream cheese and whisk until all of the cheese is melted and you have
a smooth mixture.
2. Remove the pan from the heat and place the mixture in a bowl. Let
it cool for 10 minutes at room temperature. Fold in the crabmeat,
herbs and seasonings. Serve immediately or refrigerate and serve
chilled. Accompany with Herb Toasts.
Herb Toasts:
1. Preheat oven to 350 degrees F.
2. Combine all of the ingredients except the French bread and let
them sit for 15 minutes. Slice the bread into thin slices. Lay the
slices on a baking sheet and brush the tops with the herbed olive
oil. Bake the slices at 250 degrees for 8 to 10 minutes or until they
are crisply toasted and light golden in color.
Note: All crabmeat should be gently picked over to remove any possible
remaining shell. Place the crabmeat in a strainer and press down
lightly to extract any extra water. When using lump crab, you want to
keep it as intact as possible.
Yield: 2 cups
Converted by MC_Buster.
NOTES : From Dean Ferring, chef at The Mansion on Turtle Creek in
Dallas.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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